Provençal Carrot Salad
A
useful recipe found in a newspaper several years ago for a carrot
salad. The medium grating of the carrots allows them to absorb the
flavors without losing crunchiness or natural carrot sweetness.
Ingredients are variable, as are their amounts:
Scrape, wash, and grate carrots (use medium holes on grater). Allow ½ cup of grated carrots per serving.
Mix lemon juice or vinegar with a flavorful olive oil and just a dash of salt. Stir mixture into grated carrots. This step may be completed several hours before serving; if made ahead, re-stir the mixture to distribute the flavors evenly before proceeding to next step.
Coarsely chop or slice black olives; sprinkle the olives over the salad. Serve on fresh greens.
- Recipe by Aunt Willa, from a newspaper recipe.
Ingredients are variable, as are their amounts:
- Fresh carrots
- Lemon juice or vinegar to taste
- Olive oil to taste
- Salt
- Black olives for garnish
- Fresh greens (any kind preferred)
Scrape, wash, and grate carrots (use medium holes on grater). Allow ½ cup of grated carrots per serving.
Mix lemon juice or vinegar with a flavorful olive oil and just a dash of salt. Stir mixture into grated carrots. This step may be completed several hours before serving; if made ahead, re-stir the mixture to distribute the flavors evenly before proceeding to next step.
Coarsely chop or slice black olives; sprinkle the olives over the salad. Serve on fresh greens.
- Recipe by Aunt Willa, from a newspaper recipe.